<<Disclaimer: Verify this information before applying it to your situation.>>

This is how I like to prepare liver.  According to Sally Fallon liver &
bacon provides a complimentary balance of essential fatty acids.
-------------------------------
Liver & Grits (popular Southern breakfast)

Drop chicken livers in boiling salted water.  Simmer 3 or 4 minutes
(depends on the size of the livers.)  Immediately scoop out livers from
cooking water with slotted spoon.  Slice or dice.  If insides of some
pieces are still pink, return just those few pieces to boiling water for
about one more minute. Don't over cook as it gets tough & the vitamin
content is destroyed with excessive heating.

Saute cut up bacon in pan. Briefly stir in chicken livers.  Serve with
fruit & hominy grits.
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Liver, Bacon & Onions

Remove membranes from edges of beef or veal liver.  [Most membranes peel
off like the paper around cold cuts.]
Saute several slices of bacon in skillet.  Remove bacon.  Put liver in
hot bacon grease & fry just enough on each side to get rid of pink color.
 Remove liver & set aside.  Add sliced white onions in pan drippings.
Put liver & bacon on top of onions & steam covered for about 3 minutes.
It may be necessary to add a tablespoon of water if there's not juice in
the skillet.  Salt & pepper to taste.  Serve with cornbread & cooked
greens.

~Valerie in Tacoma, WA who grew up in Louisiana

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